FABIO RUSSOLILLO
London,london
Summary
Innovative Head Chef specialised in creating distinctive recipes that emphasise fresh ingredients. Streamlined kitchen operations to improve workflow and reduce waste while enhancing customer satisfaction through exceptional food quality and service. Managed a team of 4-6 kitchen personnel, overseeing food preparation, menu development, and vendor negotiations, demonstrating strong leadership and a commitment to culinary excellence.
Overview
4
4
Languages
15
15
years of professional experience
Work History
Head Chef
The Grange Pub
London
01.2022 - Current
- Planned menus for daily use, special events and seasonal promotions.
- Monitored quality, presentation and quantities of plated food across line.
- Monitored kitchen area and staff to uphold safety standards and enforce proper food handling techniques.
- Created staff rotas to optimise coverage during peak hours and ensure consistent service quality while managing payroll costs.
- Ordered supplies based on anticipated demand to maintain optimal stock levels.
- Controlled spending by tracking expenses to align with budgetary constraints. to keep expenses within assigned budget.
Chef de Partie, larder section
Compartir
Cadaques
08.2021 - 11.2021
- Processed and prepared fresh fish for menu items and oysters, and created oils, vinaigrettes, and cold sauces to enhance menu offerings.
- Maintained strict health and safety standards in kitchen to ensure food safety and compliance.
- Supported kitchen management by coordinating tasks during peak hours of kitchen operations during peak service times, ensuring smooth workflow and timely dish execution.
- Prepared and served fresh food for high volume of customers during lunch and dinner service, contributing to overall customer satisfaction.
Head Chef
Antic pubs
London
01.2016 - 10.2020
- Led kitchen team of five, delegating specific tasks for each stage of food production to optimise workflow.
- Achieved weekly GP target consistently through effective management of food preparation and inventory.
- Controlled and directed the food preparation process.
- Directed quality, presentation and proper portion control.
- Monitored kitchen area and staff to uphold safety standards and enforce proper food handling techniques.
- Planned and prepared food products orders to maintain appropriate stock levels.
- Considered fresh and seasonal product pricing and availability in development of seasonal menus and weekly specials.
Head Chef
J+a Cafe
London
04.2014 - 07.2015
- Directed staff of 6 in daily preparation and service of breakfast and lunch, maintaining consistency and quality.
- Led team of 6 in stock management and preparation, ensuring high-quality fresh and seasonal salads, breakfast items, and hot dishes.
- Managed kitchen staff team of 6 and assigned various stages of food production.
- Monitored kitchen area and staff to ensure overall safety and proper food handling techniques
- Ensured J+A met all regulations, including safety and sanitary guidelines.
- Coordinated food product orders to sustain optimal stock levels and minimise waste.
Sous Chef
The Spurstowe Arms
London
07.2012 - 04.2014
- Led team as head chef to maintain productivity and uphold restaurant quality.
- Supervised all kitchen food preparation while operating in a demanding, high-volume environment.
- Oversaw kitchen area and staff to ensure safety compliance and adherence to proper food handling techniques.
- Oversaw hiring, training and development of kitchen employees
- Supported head chef in daily kitchen operations. in managing a team of 3, ordering, preparing, and serving food to uphold quality standards.
Chef De Partie
Benugo
London
06.2012 - 07.2012
- Managed opening and closing of oyster bar, ensuring compliance with health and safety regulations.
- Prepared, cooked and served fresh seafood at ladder section and oyster bar, contributing to daily menu offerings.
- Supported team members during busy shifts, facilitating efficient kitchen operations.
Chef De Partie
The Stag
London
02.2012 - 07.2012
- Prepared fresh ingredients for roasting, sautéing, frying, and baking in fast-paced kitchen environment to ensure timely service.
- Managed ladder and dessert section, preparing cold and hot starters, side dishes, and baked and cold desserts to maintain high kitchen standards.
- Monitored quality, presentation, and portion control in busy kitchen to uphold consistency and customer satisfaction.
Education
High Speed Training
London, ENG01-2026
Diploma in Professional Cookery and Culinary Management -
Escuela Bellart
Barcelona, Spain08-2021
Higher National Diploma - Electronics and communication
ITIS Augusto Righi
Italy01-2000
Skills
- Kitchen management
- Food safety
- HACCP knowledge
- Food preparation
- Menu planning
- Recipe development
- Signature dish creation
- Ingredient selection
- Dish portioning
- Cost reduction
- Forecasting
- Workflow optimisation
- Vendor relations
- Employee development
- Dish portioning
Custom
- Culinary expertise
- Quality control
- Inventory rotation
- Managing staff
- Budgeting and cost control
- Designing menus
- Quality assurance
- Health and safety level 2
- Food preparation techniques
- Food and Hygiene level 2
- Dish preparation
Languages
Spanish
Advanced
C1
English
Proficient
C2
Italian
Proficient
C2
Portuguese
Intermediate
B1
Interests
- Pubs
- Restaurants
- Cinema
- Cocktail Bars
- Seaside
Timeline
Head Chef
The Grange Pub
01.2022 - Current
Chef de Partie, larder section
Compartir
08.2021 - 11.2021
Head Chef
Antic pubs
01.2016 - 10.2020
Head Chef
J+a Cafe
04.2014 - 07.2015
Sous Chef
The Spurstowe Arms
07.2012 - 04.2014
Chef De Partie
Benugo
06.2012 - 07.2012
Chef De Partie
The Stag
02.2012 - 07.2012
High Speed Training
Diploma in Professional Cookery and Culinary Management -
Escuela Bellart
Higher National Diploma - Electronics and communication
ITIS Augusto Righi